Happy Easter! I wanted to try out some new recipes for the holiday, so I made a variation of a Butternut, Leek and Toasted Nut Risotto. It was time-consuming and a lot of work, so I had high expectations and really wanted it to be spectacular. Unfortunately…it wasn’t. I thought it was just good. My husband thought it was okay. The kids tried a couple bites and didn’t like it at all. Even my youngest child, bless her heart, said oh-so-politely, “Mama, please don’t make this again. It doesn’t taste good.” The risotto was a bust, but it was a lot of work so I took a picture.
After that didn’t work out, I was crossing my fingers for the next–a much simpler, but still time-intensive batch of roasted root vegetables. I did beets, russett potatoes, sweet potatoes, and parsnips. Between the two recipes, there was a TON of peeling and chopping in my kitchen today. Fortunately, the fam was all over simple cubes of veggies. Well, the kids had to have ketchup on theirs, but I’ll take it!
- 3 beets
- 2 large Russet potatoes
- 2 large sweet potatoes
- 4 parsnips
- salt & pepper
- garam masala (optional)
- cumin (optional)
- Preheat oven to 350 degrees.
- Wash, peel, and chop vegetables into small cubes.
- Line a big roasting pan with parchment paper and pour in veggies, distributing in an even layer.
- Sprinkle with a very tiny amount of salt and pepper (too much of either will ruin them) ***OR*** sprinkle with garam masala and cumin for more of an Indian-spiced taste (my favorite)
- Bake for 30 minutes.
- Remove from oven and stir well.
- Turn oven up to 425 degrees and return the veggies to the oven for at least 15 minutes--but watch them well because after all that peeling and chopping, you don't want them to burn!